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    You are in: Home / Recipes / Italian Quinoa, Chicken and Roasted Veggie Salad Recipe
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    Italian Quinoa, Chicken and Roasted Veggie Salad

    Italian Quinoa, Chicken and Roasted Veggie Salad. Photo by Shelley Lee

    1/1 Photo of Italian Quinoa, Chicken and Roasted Veggie Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Shelley Lee's Note:

    This is an easily put-together dish that can be served warm when it's made or chilled as leftovers. It is so filling yet refreshing...perfect for lunch or a light summer supper! I make my own homemade Italian dressing that goes perfect in this recipe, and you can use any dressing and vegetable combination you like!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 cup quinoa
    • 1 cup chicken broth
    • 1 cup water
    • 2 (12 1/2 ounce) cans chunk chicken, drained
    • 2 (16 ounce) packages broccoli stir fry vegetables, thawed
    • 1/4 cup Italian dressing
    • salt and pepper

    Directions:

    1. 1
      Quinoa cooking directions. Rinse quinoa under cool running water for 2 minutes in a fine mesh strainer. Set aside. Place a large non-stick skillet over medium high heat. Toss quinoa into skillet and shake to distribute. Shake and toss quinoa occasionally for 5 minutes or until it is slightly brown and has a toasty aroma. Remove quinoa to a 2 quart saucepan. Add broth and water. Heat to boiling, cover, reduce heat and simmer on lowest temp until liquid is absorbed, about 15 minutes. Remove from heat. Let stand 10 minutes and fluff. OR Put toasted quinoa and liquids in a microwave rice cooker and cook on HIGH for 15 minutes. Let stand 10 minutes and fluff. Comes out perfect every time! TOASTING IS NOT NECESSARY BUT ADDS A FABULOUS FLAVOR TO THE DISH. I RECOMMEND NOT SKIPPING THIS STEP!
    2. 2
      Spread thawed vegetables out onto a large baking sheet and sprinkle with salt and pepper. Roast in a pre-heated 375 degree oven for 15 minutes or until slightly browned.
    3. 3
      Transfer quinoa to a large bowl. Add roasted vegetables and chicken. Stir to combine well.
    4. 4
      Add dressing in small amounts, stirring to combine, until desired consistency is reached.
    5. 5
      Garnish with grated Parmesan/Romano cheese blend.

    Ratings & Reviews:

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    Nutritional Facts for Italian Quinoa, Chicken and Roasted Veggie Salad

    Serving Size: 1 (177 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 250.6
     
    Calories from Fat 95
    38%
    Total Fat 10.5 g
    16%
    Saturated Fat 2.4 g
    12%
    Cholesterol 54.9 mg
    18%
    Sodium 615.6 mg
    25%
    Total Carbohydrate 14.5 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.7 g
    2%
    Protein 22.9 g
    45%

    The following items or measurements are not included:

    stir fry vegetables

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